中间温度带理论在海产品贮藏保鲜中的应用研究进展  

Application development and research of intermediate temperature area theory on preservation of seafood products

作　　者：杨茜 谢晶[1,2] 

机构地区：[1]上海水产品加工与保藏工程中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2015年第2期187-190,共4页Food and Machinery

基　　金：国家"十二五"支撑计划课题(编号:2013BAD19B06);上海市农委项目[编号:沪农科攻字(2013)第3-4字]

摘　　要：海产品极易腐败变质,贮藏温度是影响海产品货架期和品质的一个重要因素。-4-0℃的中间温度带被广泛研究,其具有抑制有害微生物的生长繁殖,减少海产品的组织破坏和外界损伤,延缓脂质氧化和蛋白质分解等优点。文章综述了中间温度带对海产品感官、微生物、物理和化学品质的影响,以期为中间温度带保鲜贮藏海产品的应用提供理论参考。Seafood products were easier spoilage than others,storage temperature was an important factor of extending shelf life,maintaining quality.Intermediate temperature area,namely,-4 - 0 ℃ was widely studied,which inhibits breeding of harmful microorganism,reduces tissue destruction and external damage,recedes lipid oxidation and protein degradation.In this article,the influence of intermediate temperature area on sensory,microbiology,physics,and chemistry of seafood products was further explored.The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.

关 键 词：中间温度带 保鲜 海产品 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]